If you are cooking the shrimp, use a little of the liquid with a combination of Clamato, lime juice, hot sauce (Tabasco, Tapatio, Picopica, etc) and Ketchup. Use diced cucumber and/or onion.Have fun experimenting! (if you use beer, it's a Chavela)

For the shrimp: Peel the shrimp and save the shells for stock. In a 4-quart pot over medium heat, add oil. Add the tomatoes, onions, garlic, cilantro, and jalapeno and cook until they begin to soften, about 2 minutes. Add the salt and pepper, lime juice, and reserved shrimp shells and stir. Add the water, bring to a boil and simmer for 10 minutes. Pour the stock through a strainer into a bowl or another pot. Discard the vegetables and shells and reheat the stock. Add the shrimp and simmer until just cooked, about 3 to 4 minutes. Remove from the heat, strain and refrigerate the stock, and the shrimp separately until chilled, about 1 hour. In a bowl, combine chilled shrimp, pico de gallo, shrimp stock, cocktail sauce and avocado; mix gently. For each serving, place a lettuce leaf in a pretty bowl or a martini glass. Spoon in the shrimp mixture, allowing about 9 or 10 shrimp per serving. Garnish each shrimp cocktail with a lime wedge and a few tortilla chips.

The shrimp stock is the key to this recipe, it adds a wonderful flavor. If the shrimp are large you can cut them in half before cooking. When mixing together add enough of the stock to get the consistency that you desire. I also like to simmer the shrimp shells longer than 10 minutes to get a deeper flavor.